Ingredients for a successful stewed beef with potatoes and mushrooms (serves 4 to 6)800g braising beef (chuck, rump, rump, etc.)600g potatoes (firm flesh)300g button mushrooms (or brown mushrooms)2 yellow onions3 cloves garlic2 carrots (optional, for more flavor and color)2 tablespoons tomato paste1 tablespoon flour60cl beef broth15cl red wine (optional)2 bay leaves1 sprig of thyme2 tablespoons olive oilSalt and freshly ground black pepperUtensils NeededA cast iron casserole dish or large Dutch ovenA sharp knifeA cutting boardA wooden spoonA ladleStep-by-step preparation instructions1. Prepare the ingredientsCut the meat into approximately 4 cm cubes.Peel the potatoes and cut them into chunks.Clean the mushrooms and cut them in half or quarters, depending on their size.Slice the onions, mince the garlic, and slice the carrots into rounds.2. Sear the meatIn a casserole dish, heat the olive oil.Brown the beef on all sides until golden brown.Remove the meat and set aside.3. Sauté the vegetablesIn the same casserole dish, add the onions, garlic, and carrots.Sweat for 5 minutes.Add the flour and mix well: this will help thicken the sauce.4. Deglaze and simmerReturn the meat to the pot.Add the tomato paste and stir.Pour in the red wine (if using) and let the alcohol evaporate for 3 to 4 minutes.Add the beef broth, bay leaf, thyme, salt, and pepper.Cover and simmer over low heat for 1.5 hours.5. Add the potatoes and mushroomsStir in the potatoes and mushrooms.Continue cooking over low heat for 45 minutes to 1 hour, until the meat is tender and the vegetables are tender.
Beef stewed with potatoes and mushrooms
